2 tablespoons coconut oil
3 cloves garlic, crushed
2 celery stalks, diced
4 tablespoons curry powder
8 cups vegetable broth
14.5 ounce can fire-roasted crushed tomatoes
2 cups chopped butternut squash
3 carrots, sliced
2 ½ cups dry lentils (any color)
Preparation 1. Heat the oil in a large pot and sauté the onion, garlic and celery for about 3 minutes.
2. Add the remaining ingredients and bring the mixture to a boil.
3. Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients.
4. Add salt and pepper to taste.